All about the bird

To better understand options in both choosing and preparing turkeys, I spoke with registered dietitian Shannon Crocker, Dave Meli, Executive Butcher at The Healthy Butcher in Toronto, Peter Sanagan, owner of Sanagan’s Meat Locker in Toronto, chef Lora Kirk, owner of Toronto’s Ruby Watchco, Jerry Meneses, Executive Chef of Cumbrae’s in Toronto, and Surrey, B.C.-based House of Q pitmaster and author Brian Misko about their personal preferences and best practices.

Laura Brehaut, National PostOriginally published on September 28, 2015; National Post

Butchers, chefs and a pitmaster weigh in on what makes the perfect Thanksgiving turkey

A lot is riding on the star of the Thanksgiving table. Stuffing, potatoes, squash, cranberry sauce and gravy are nothing without a succulent, crispy-skinned bird. As home cooks, it’s likely we’re only tasked with preparing a feast a few times each year, so performance anxiety is only natural. To lessen the fear, and better understand our options in both choosing and preparing turkeys, I spoke with butchers, chefs, a pitmaster and a registered dietitian about their personal preferences and best practices. It is a special meal after all, deserving of extra care and attention. You and your guests want it to be delicious.